Basic requirements for food machinery and equipment selection

The selection of equipment for food processing plants is a critical factor in determining the technological advancement and efficiency of the facility. In the absence of unified standards in many countries, equipment selection often relies on design references, which can lead to issues such as outdated equipment or poor compatibility. To address this, it is essential to follow basic requirements for equipment selection, ensuring that the machinery aligns with the biological characteristics of the processed products, prevents contamination, and adheres to food hygiene standards.

Key considerations for equipment selection include:

1. **Compliance with National Standards**: Equipment should meet industrial policies and standards, prioritizing advanced, efficient, and environmentally friendly machinery while avoiding outdated or restricted equipment.

2. **Adaptability to Process Requirements**: Equipment must align with the production scale, product plans, and technical parameters such as pressure, temperature, and energy consumption. It should also support resource utilization and minimize waste.

3. **Advanced and Reliable Technology**: Selected equipment should offer high performance, low maintenance costs, and long service life. It should be safe, hygienic, and capable of continuous operation with minimal environmental impact.

4. **Economic Rationality**: Preference should be given to domestically sourced equipment when possible, ensuring a balanced and cost-effective configuration. Comparative analysis of technical and economic benefits is essential for optimal selection.

5. **Quality and Compatibility**: Equipment should be compatible with other machinery in the production line, ensuring smooth integration and operational efficiency. New technologies must be thoroughly tested for maturity and reliability.

6. **Safety and Hygiene**: Equipment must prevent contamination, with materials that are non-toxic, corrosion-resistant, and easy to clean. Safety measures should take precedence over economic considerations.

The evaluation of equipment selection should focus on factors such as technological advancement, compatibility, economic rationale, and timely delivery. Using methods like weighted scoring or comparative analysis, project owners can make informed decisions to ensure the successful implementation of food processing projects.